Category Archives: Avocado

Recipe – Green Gram Sprouts and Avocado Salad

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Prep Time: 12 hours

Cook Time: 10 minutes

Serves: 2


  • Green Grams: 1 Cup
  • Water: As required
  • Avocado: 1, ripe
  • Onion: 1 small, finely chopped
  • Tomato: 1 small, finely chopped
  • Green chili: 1 small, finely chopped
  • Carrot: 1 medium, finely chopped
  • Cucumber: 1 small, finely chopped
  • Salt: 1 ½ Teaspoon
  • Black Pepper powder: ½ Teaspoon
  • Chat Masala: 1 Teaspoon
  • Lemon Juice: 1 Tablespoon
  • Fresh Coriander leaves: chopped, 1 tablespoon


For the sprouts:

  • Take 1 cup of green grams in a bowl. Wash them thoroughly 3 to 4 times in fresh water.
  • Soak in water and leave them soaked for 4-5 hours or overnight.
  • Drain the grams.
  • Transfer the grams on to a muslin cloth and tie the cloth.
  • Keep the cloth in a container at room temperature and cover with lid.
  • The sprouts start coming within 5 to 6 hours. If you want longer sprouts, keep for a longer time.

For the salad:

  • Boil the Sprouts in pressure cooker only for 1 whistle or boil in a pan till 80% cooked. It should not be over-cooked.
  • Transfer the sprouts in a big bowl. Add chopped avocado, onions, tomato, green chili, carrot, cucumber, salt, black pepper powder, chat masala, lemon juice and coriander leaves. Mix well and serve.

Cook’s Note

  • Boiling the sprouts is optional. If you like it crunchy, do not boil the sprouts.

Recipe – Avocado Salad

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Prep Time: 10 Minutes

Cook Time: 0 Minutes

Serves: 4


  • Avocado: 2
  • Onion: finely chopped, 1/2 tablespoon
  • Tomato: finely chopped, 1/2 tablespoon
  • Lemon juice: 1 teaspoon
  • Coriander/Cilantro leaves: 1/2 tablespoon, chopped
  • Salt: ½ teaspoon
  • Black pepper powder: ¼ teaspoon
  • Extra virgin Olive oil: 1 teaspoon


  • Divide the avocado into 2 halves. Take out the seed. Cut into ½ inch thick slices then scoop out all the pieces using a spoon or knife.
  • In a large bowl, mix all the ingredients.
  • You may add grated cheddar and mozzarella cheese while serving.
  • You may add your favorite salad dressing: ranch, mustard etc.

Recipe: Avocado Sandwich


Prep Time: 5-6 Minutes

Cook Time: 10 Minutes

Serves: 2


  • Bread Slices: 6 pieces
  • Avocado: 1 large
  • Coriander Leaves / Cilantro: 1/2 tablespoon, chopped
  • Salt: 1 teaspoon
  • Black pepper powder (kali mirch): 1/2 Teaspoon
  • Green chili / Jalapeno: 1/4 Teaspoon, chopped (optional)
  • Olive oil: 1 teaspoon (optional)
  • Lime juice: 1 teaspoon
  • Butter: As required to toast the sandwich


  • Divide the avocado into 2 halves. Take out the seed. Scoop out all the pulp using a spoon.
  • In a bowl, add the pulp and using a fork mash it to smooth paste.
  • Add coriander leaves, salt, black pepper powder, green chili, olive oil, lime juice and mix it well.
  • Take 1 slice of the bread and spread 1/3rd of the mix evenly on one side of the slice. cover it with another slice of bread.
  • You can serve it like this or can roast / grill both sides using butter in a Tawa or sandwich maker or grill until both sides are light brown and crispy.
  • Serve with green chutney or tomato sauce.

Cook’s Note:

  • You may use whole wheat bread or multigrain bread instead of plain white bread.
  • Green chutney Recipe


Recipe – Avocado Juice

Avocado juice

Prep Time: 5 Minutes

Serves: 2


  • Avocado: 1, medium sized
  • Water: 2 cups
  • Lemon juice: 1 tablespoon
  • Sugar: 2 teaspoons
  • Salt: ¼ teaspoon or to taste
  • Mint Leaves: 5-6
  • Ice Cubes: 4-5


  • Cut the avocado into 2 halves. De-seed and scoop out the pulp using a spoon.
  • Blend the avocado pulp with sugar, salt and lemon juice.
  • Add water and blend until smooth.
  • Strain the mixture. (optional).
  • In a glass, add 2-3 ice cubes.
  • Pour the avocado juice.
  • Garnish with mint leaves.

Recipe – Guacamole / Mexican Avocado Paste / Avocado Side Dip

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Prep Time: 5 Minutes

Cook Time: 0 Minutes

Serves: 2


  • Avocado: 1, peeled and de-seeded
  • Olive oil: ½ Tablespoon
  • Vinegar: ¼ Teaspoon
  • Lemon Juice: 1 Tablespoon
  • Garlic: 2-3 cloves, chopped
  • Onion: ¼ of a medium sized, chopped
  • Tomato: ¼ of a medium sized, chopped
  • Salt: 1 teaspoon
  • Cumin powder: 1/2 Teaspoon
  • Green Chili: 1, chopped
  • Coriander leaves: ½ tablespoon, chopped
  • Mint leaves: 4-5, chopped


  • Take out the pulp from avocado.
  • Using a fork smash the pulp to a smooth paste.
  • Add chopped onion, tomato, garlic, green chili, coriander leaves and mint leaves.
  • Mix well and smash it roughly.
  • Add oil, vinegar, lemon juice, salt and cumin powder.
  • Mix well and serve.
  • You may blend all the ingredients in a blender to a smooth paste.




Recipe – Mexican Mixed Rice Bowl / Rice with Black Beans / Chipotle Vegetarian Bowl

Aviary Photo_131473889011955114Prep time: 5 hours

Cook time: 30 mins

Serves: 4


For the rice:

  • Rice: 1 1/2 Cup
  • Water: as required

For the Beans:

  • Black beans: 1 cup
  • Oil: 1 teaspoon
  • cumin seeds: 1/2 teaspoon
  • Garlic cloves: 4-5
  • Salt: 1/2 teaspoon or to taste
  • Water: 3 Cups

For the Tomato salsa:

  • Onion: 1 small, finely chopped
  • Tomato: 2 small, finely chopped
  • Green Chili: 1 finely chopped
  • Salt: 1/2 teaspoon or to taste

For the Avocado Paste:

  • Avocado: 1, peeled and de-seeded
  • Lemon Juice: 1 Tablespoon
  • Garlic: 2 small cloves
  • Salt: 1 teaspoon
  • Green Chili: 1

For the dressing:

  • Fresh Coriander: 1 Tablespoon
  • Lettuce or Purple cabbage: 3-4 leaves (Optional)
  • Sweet Corn kernels: 2 Tablespoon
  • Grated cheddar cheese: 1/4 cup
  • Any Crunchy snacks (like tortilla chips): 1/4 Tablespoon


  • For the rice: Boil rice in water until cooked, drain and keep aside.
  • For the Beans: Soak 1 cup of black beans for minimum 4-5 hours. Heat 1 teaspoon oil in a pressure cooker or pan. Add cumin seeds and when it changes color, add chopped garlic. Saute for 1 minutes. Add soaked and drained black beans, salt and water. Cook until 3 whistles or till beans are done. Keep aside.
  • For the Avocado Paste: Take out the avocado pulp using a spoon. Add lemon juice, green chili, salt and garlic. Blend or grind to a smooth paste. Keep aside.
  • For the Tomato salsa: Finely chop onion, tomato and green chili. Add salt and mix well.


  • In a bowl, keep 1 lettuce and 1 purple cabbage leaf layer.
  • Add some rice on top of the leaf.
  • Add some black beans in one side.
  • Add some of the avocado paste next to beans.
  • Add tomato salsa next to the avocado paste.
  • Add some of sweet corn kernels next to the avocado paste
  • Add some of grated cheddar cheese next to the corn.
  • Add any crunchy snacks to complete the side circle.
  • Sprinkle some coriander leaves, salt and black pepper powder on the mixed bowl.
  • Serve the Mexican Mixed Rice Bowl.

Cook’s Note:

  • You fry fry the rice. Heat 2 teaspoon oil, add 1 teaspoon cumin seeds, after 30 seconds add rice and little salt. Mix well and cook for 2-3 minutes.


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Recipe: Avocado Paratha

Avocado Paratha
Avocado Paratha

Prep Time: 10 minutes

Cook Time: 12-15 minutes

Serve: 6 Paranthas


For the dough:

  • Whole wheat flour(Aata): 2 Cups
  • Water: 1/2 Cup or as required
  • Oil: 1 Teaspoon
  • Avocado: 1 medium sized, peeled, seeded and mashed using a fork
  • Cumin seeds: ¼ Teaspoon
  • Red Chili Powder: ¼ Teaspoon


  • Ghee/Oil/butter to roast the paranthas.


  • Knead the flour using flour, avocado, cumin seeds, red chili powder and water to a soft dough.
  • Add 1 teaspoon oil and knead again.
  • Cover the dough with a wet cloth and keep it aside for 10 minutes
  • Divide the dough into 6 equal portions and roll into balls.
  • Roll each ball into 6-inch diameter circle.
  • Heat Tawa, keep it in medium flame and place the parantha on the tawa
  • Flip the parantha after 30 seconds
  • Using ghee/butter/oil, roast both sides until both sides are evenly cooked with golden brown spots (not black).
  • serve hot, or, keep them in a casserole or wrap them up in a kitchen towel or napkin.